Salmon and White Bean Salad: The Easy Meal that Saves the Day

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This Italian-inspired salmon and white bean salad is a quick weekday meal that the entire family can enjoy. This salad comes together in a flash, perfect for busy weeknights or meal prep. Air-fried salmon adds a touch of smokiness, while a mayo-free lemon vinaigrette dressing ties everything together beautifully.

Salmon and white bean salad on a white serving plate.

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Air-fried salmon cooks quickly, making it perfect for busy schedules or meal prep. A bright, lemony dressing elevates the ingredients, while white beans provide a filling base.

Enjoy it on its own for a lighter meal, or pair it with whole-wheat bread for a more substantial option. It is also great as a salad for cookouts.

Ingredients

Salmon: Use fresh salmon fillet with vibrant color and firm flesh. Using a skin-on salmon fillet for air-frying helps keep the fish moist and flavorful.

White Beans: Rinsed and drained white beans of any variety (cannellini, navy, Great Northern, etc.) provide a satisfying base to the salad. Choose your favorite or what you have on hand.

Lemon Vinaigrette Dressing: A simple vinaigrette made with olive oil, balsamic vinegar, Dijon mustard, fresh lemon zest, and lemon juice provides a bright acidity and depth of flavor that ties all the elements of the salad together.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Marinated salmon fillet in the air fryer basket.

Step 1: In a small bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Pat the salmon dry and brush the marinade all over the flesh side.

Step 2: Line the air fryer basket with parchment paper and place the salmon skin-side down. Air fry at 400℉ for 7-10 minutes or until cooked through (depending on the thickness of the fillet).

Step 3: In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, salt, and pepper.

Step 4: Combine cannellini beans, cherry tomatoes, red onion, cucumber, feta cheese, oregano, and rosemary in a large mixing bowl. Season it lightly with salt, pepper, and lemon juice (this is optional, but I highly recommend it).

Seasoned veggies on a white serving plate.

Step 5: Transfer it to a serving plate.

Salmon fillet placed on top of beans and drizzled with dressing.

Step 6: Place the cooked salmon fillet on the beans (you can also flake it if preferred). Drizzle the dressing over the salad and salmon.

Expert Tips

Prepare all the ingredients ahead of time, including chopping vegetables, crumbling feta cheese, and mixing the salmon rub. This streamlines the cooking process and ensures a smoother workflow.
Before seasoning the salmon fillet, pat it dry with paper towels. Removing excess moisture helps the seasoning adhere better and promotes a crispier crust when air-fried.
Do not skip preheating the air fryer. This ensures that the salmon cooks evenly and develops a crispy exterior.
Air-fry the salmon just until cooked through. Overcooked salmon can become dry and rough. Aim for an internal temperature of 145℉.
Store any leftover portions in an airtight container in the refrigerator for up to 2-3 days. Avoid freezing the salmon bean salad, as it may alter its texture.
If you’re using fish more often, this set of Greek yogurt marinades includes a few options made specifically with salmon or white fish in mind.

Serving Suggestions

This versatile salmon and bean salad is a light lunch or refreshing dinner. Enjoy it on its own for a satisfying and protein-packed meal, or pair it with whole-wheat bread or crusty rolls for a heartier option. And don’t forget, it’s perfect for packing as a quick lunch or preparing ahead for busy days.

Want more? Here is a collection of seafood recipes you must try! I also put together a collection of my favorite Mediterranean Diet Recipes that are easy, beginner-friendly, and perfect for everyday cooking.

Recipe FAQs

Can I grill the salmon on an outdoor grill instead of using an air fryer?

Yes! Swap the air fryer for the grill! Preheat the grill to medium-high heat, season the salmon, and grill skin-side down for 3-4 minutes. Flip and cook for another 2-3 minutes (145℉ internal temp). Let it rest before adding to your salad.

I don’t have fresh herbs. Can I use dried herbs instead?

Yes, you can substitute dried herbs for fresh. Use ¼ teaspoon each of dried rosemary and oregano for this recipe.

What other vegetables can I add to the salad?

This recipe is a great starting point for customization! Feel free to experiment with chopped bell peppers, Kalamata olives, crumbled avocado, or even a handful of fresh spinach or arugula.

The salad seems a bit dry. How can I add moisture?

If your salad feels dry, add a drizzle of extra virgin olive oil or a splash of additional lemon juice before serving.

Salmon and bean salad on a white plate with dressing drizzled on the top.

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